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Jungle Curry With Lychees, Sweet Potato And Courgette

Thai curries hit just the right spot on a miserable winter's night. This one is slightly different to most because rather than having coconut milk blended with the paste, a stock is added – which makes it a much healthier choice. It's every bit as aromatic as other Thai curries and somehow more spicy – probably because there's no creaminess to tone it down. If you like, serve it with rice.

Preparation time:
5 minutes

Cooking time:
10 minutes

Total time:
15 minutes

Serves:
2

Ingredients

1 tbsp Sunflower oil

3 tbsp Red curry paste

5g Fresh root ginger, sliced

1 Lime, grated zest

400ml Vegetable stock

200g can Lychees

2 Courgettes, cut into 2cm chunks

2 Sweet potatoes, peeled and cut into 2cm chunks

1–2 tbsp Fish sauce

2 tbsp Kaffir lime leaves, shredded

1 Red chilli, seeded and sliced finely lengthways

Method

Heat the oil in a wok over a medium heat and add the curry paste, ginger slices (you can leave the skin on) and lime zest, and stir for 1 minute, or until fragrant.

Pour in the stock and stir until blended and no lumps remain. Bring to the boil. Drain the lychees, setting aside the syrup. Add the vegetables and lychees to the wok and cook for 8 minutes, until tender. Add 2–3 tbsp lychee syrup (or 1 tbsp sugar) and the fish sauce to taste.

Scatter with the kaffir lime leaves and thin strips of chilli, and serve immediately.